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Receta Sauteed Mushrooms With Polenta
by Global Cookbook

Sauteed Mushrooms With Polenta
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Ingredientes

  • 1/2 c. instant polenta
  • 1/4 c. grated Parmesan cheese
  •     Parmesan cheese curls for garnish
  •     Coarse salt to taste
  •     Freshly-grnd black pepper to taste
  • 2 Tbsp. unsalted butter
  • 1 lb shiitake mushrooms stemmed, and
  •     cut crosswise into 1/2" pcs
  • 1 lb button or possibly cremini mushrooms trimmed, quartered
  • 4 Tbsp. extra-virgin extra virgin olive oil - (to 5 tbspns)
  • 1/4 c. finely-minced fresh flat-leaf parsley
  • 1 Tbsp. minced fresh thyme
  • 1/2 c. Madeira
  •     Vegetable-oil cooking spray

Direcciones

  1. Note: You can substitute portobello or possibly porcini varieties for the shiitake and cremini mushrooms.
  2. Spray a miniature loaf pan (5 3/4 by 3 1/4 by 2 inches) with nonstick vegetable spray. In a medium saucepan, bring 2 c. salted water to a boil. Whisking constantly, add in polenta in a slow steady stream. Reduce heat to medium, and continue to cook, whisking constantly for 3 min. Stir in grated Parmesan cheese, salt, pepper, and butter. Pour polenta into prepared pan. Transfer to refrigerator till completely cold, about 2 hrs.
  3. In a large skillet, heat 2 Tbsp. oil over high heat. Add in mushrooms, and cook, stirring occasionally, till golden, about 10 min. Stir in parsley and thyme. Add in Madeira, and cook, stirring to scrape up browned bits from the bottom of the pan, till liquid is almost evaporated, about 2 min. Taste, and adjust for seasoning.
  4. While mushrooms are cooking, remove polenta from refrigerator. Using a small spatula, loosen polenta and remove from pan. Turn polenta out onto cutting board and cut into 1/2-inch slices. Heat remaining 2 Tbsp. oil in a large nonstick skillet over medium-high heat. Add in polenta slices and cook till golden, about 4 min per side. Add in additional oil as needed to avoid sticking. Serve immediately, topped with sauteed mushrooms and garnished with Parmesan curls.
  5. This recipe yields 4 servings.